Put this light and creamy mince and pasta dish on to cook when you get home of a weeknight evening, then sit your family down to a bowl of comfort food in under an hour. This meal easily feeds six and is filled with vegies, too, so it’s sure to become a regular at your place.
How to make creamy country chicken savoury mince: key tips
While you cook the pasta, all the other ingredients are gradually added and cooked in a frying pan. Use your wooden spoon to break up the chicken mince well after adding, so that you don’t end up with big lumps of meat throughout your meal.
Be sure to use cooking cream, which is more stable and can handle the heat, and will encourage a rich and velvety sauce. The peas go in last as they only need to be heated through.
Everything in the pan should be cooked at the time you pour it into the baking dish. Sprinkle the top of your pasta mixture liberally with cheese – I won’t tell if you want to add a little extra! Bake until the cheese is melted and the top is gloriously golden.
Key ingredients in this creamy country chicken savoury mince recipe
Macaroni is the perfect short pasta for this dish, but you could use other supermarket short pastas instead such as penne, small spirals (mini fusilli), lisco piccolo, casarecce, curls or elbows.
Chicken mince is the budget-friendly protein in this dish, but you could substitute it with turkey or pork mince, if desired.
Chicken mince is loved for its versatility. Perfect for burger patties, meatballs and rissoles, why not try swapping beef mince for chicken mince in your family’s favourite dinners, like meatballs, spag bol, or sausage rolls. Here are loads of chicken mince recipes to put on the menu. And because this savoury mince recipe is such a great one for making ahead and freezing, here is our how-to guide on cooking in bulk so you can get on top of extra-busy times.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 150g macaroni
- 1 tbsp olive oil
- 1 brown onion, diced
- 500g chicken mince
- 2 carrots, peeled and diced
- 100g bacon, sliced
- 100g button mushrooms, sliced
- 2 tbsp plain flour
- 2 cups chicken stock
- 1 cup cream
- 1 cup frozen peas
- 1 cup grated tasty cheese
Method
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Step 1Cook macaroni according to packet instructions until just al dente. Drain and set aside.
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Step 2Preheat oven to 180C fan-forced. Grease a medium oven-proof casserole dish.
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Step 3Heat oil in a large frypan over medium heat. Cook onion for 5 minutes until soft. Add chicken and cook, breaking it up with a wooden spoon, until it has changed colour. Add carrots, bacon and mushrooms and cook for 3-4 minutes, adding a little more oil if necessary. Add flour and stir well, then pour in chicken stock. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally to make sure it doesn’t catch on the bottom. Add cream and simmer for a further 5 minutes. Season well with salt and pepper if required. Stir through peas and pour into prepared dish.
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Step 4Sprinkle cheese over the top. Bake for 15-20 minutes until cheese has melted. Serve immediately.
Recipe Notes
Can I use different veg in this creamy country chicken savoury mince?
You can use whatever vegies you have on hand. Vegies, like green beans, broccoli florets, celery and frozen corn kernels, all work well.
How do I store this creamy country chicken savoury mince?
Cover any leftovers in the baking dish with plastic wrap and place in the fridge for up to 3 days. Reheat in the microwave when ready to serve.
This is also a great dish to make ahead and freeze. Cool the savoury mince in the baking dish and then cut it into portions and freeze for a super busy weeknight. Defrost portions in the fridge and reheat in the microwave when ready to serve.
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